Sogan Dolma

Name: Sogan Dolma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 unit red onions (try to pick large ones — the recipe called for regular onions (I chose to use red ones)); ⅓ lb ground meat (beef or lamb); ¼ cup rice; 1½ tbsp butter; 2 tbsp olive oil; 2 tbsp tomato paste; 2 tbsp red pepper paste (if you cannot find it (use tomato paste)); ⅓ cup crushed dried sumac; 1 tsp dried mint flakes; 1 tsp oregano leaves; 1 tsp cumin; 1 tsp black pepper; 1 tsp or more crushed red pepper flakes; 1 cup hot water; 1 unit salt

Contributed by User:Frozen.rainbow ([http://www.blogger.com/email-post.g?blogID=32011247&postID=2306

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

red onions (try to pick large ones — the recipe called for regular onions
I chose to use red ones)
2-3 unit
ground meat (beef or lamb)
⅓ lb
rice
¼ cup
butter
1½ tbsp
olive oil
2 tbsp
tomato paste
2 tbsp
red pepper paste (if you cannot find it
use tomato paste)
2 tbsp
crushed dried sumac
⅓ cup
dried mint flakes
1 tsp
oregano leaves
1 tsp
cumin
1 tsp
black pepper
1 tsp
or more crushed red pepper flakes
1 tsp
hot water
1 cup
salt
1 unit

Method

Select 2-3 large red onions and carefully cut off the top quarter to create a lid; using a small spoon or melon baller, gently scoop out the interior flesh, leaving a thin shell about ¼ inch thick. Reserve the scooped flesh for the filling.

Finely chop the reserved onion flesh and heat butter with olive oil in a large skillet over medium heat; add the chopped onion and cook until softened and translucent, approximately 5-7 minutes.

6 minutes

Stir in the ground meat and cook, breaking it apart with a spoon, until browned and no pink remains, about 5-8 minutes. Add tomato paste and red pepper paste, stirring constantly for 1-2 minutes to incorporate.

7 minutes

Add the rice to the skillet along with sumac, dried mint, oregano, cumin, black pepper, red pepper flakes, and salt; stir well to combine and toast the spices for 2-3 minutes.

3 minutes

Remove the filling from heat and let cool slightly before carefully spooning the mixture into the hollowed onion shells, packing gently without rupturing the onion walls. Top each filled onion with its reserved lid.

Arrange the filled onions upright in a heavy-bottomed pot or Dutch oven; pour the hot water around (not over) the onions to a depth of about ½ inch.

1 minutes

Bring the liquid to a simmer over medium-high heat, then reduce heat to medium-low; cover and braise the onions for 30-35 minutes until they are tender when pierced with a fork and the rice filling is cooked through.

32 minutes

Remove from heat and let rest, covered, for 5 minutes; carefully transfer the filled onions to a serving platter using a slotted spoon.

Sogan Dolma

Ingredients

Method

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